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Step 1
Heat oven to 350°F. In large bowl, break up cookie dough; thoroughly work in flour. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Work with half of dough at a time, refrigerating remaining dough until needed.
Step 2
On floured work surface, roll dough 1/4 inch thick. Cut with floured 2 1/2- to 3-inch holiday-shaped cookie cutters; place 1 inch apart on ungreased cookie sheets. Repeat with remaining dough.
Step 3
Bake 8 to 11 minutes or until cookies are set and edges just begin to brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 20 minutes.
Step 4
In small bowl, mix powdered sugar, vanilla and almond extract. Add enough milk until smooth and desired spreading consistency. Stir in food color until well blended. Spread on cookies; sprinkle with candy sprinkles. Let stand until icing is set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.